This coffee is a Sidra varietal from Arturo Arango's El Paraiso farm, a 25-hectare property located in Barcelona, Quindío, Colombia at 1400 meters above sea level. The coffee is processed using an anaerobic thermal shock natural method, involving 48 hours of dry aerobic fermentation, followed by a 50°C water shock, and concluding with 80 hours of anaerobic fermentation in GrainPro bags. Cherries are floated and hand-sorted to remove defects. This high cup score microlot scores 88-89 points with complex tasting notes of tropical fruits including mango, passion fruit, and honeydew melon.
Bradley and Amelia started Horsham Coffee Roaster in 2012, roasting on a 1kg machine in their garage. The operation has since grown into a purpose built roastery in Burgess Hill, Sussex, where they roast daily on a Loring S35 low emissions roaster. They became the first UK roaster to sign The Pledge at transparency.coffee and maintain direct trade relationships in Rwanda, Kenya, Costa Rica, and Brazil. Most of their coffees score 85 or above on the SCA scale. They also co own Bond Street Coffee in Brighton, listed by The Telegraph among Britain's top 30 coffee shops. BBC Good Food named their subscription the UK's Best Ethical Coffee Subscription.
